Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
Of all the wonderful ricotta tortas and crostatas I have made, this one is so unpretentious and delightful that I urge you to put it in your dessert repertoire. The cake is moist and sweet, with a hint of orange and the crunch of toasted almond slices in each bite. In Rome this cake is made with sheep's milk ricotta giving it an additional layer of complexity and if you do have access by all means use sheep milk ricotta and follow the same procedures. Top with a dollop of whipped cream, or to make it fresher fold in the whipped cream an equal amount of sour cream. Top all with berries in season or some halved ripe figs when available.
View RecipePeel and core the apples, then slice them into 1/4-inch circles. Place the slices in a bowl and squese the juice of the lemon over them and toss to coat. Mix the 1/2 cup sugar and the cinnamon together.
View RecipePlace the fruithalves, cut side down, directly on the grill and brush with the lime mixture. Allow the fruit to cook until a few char marks appear. Transfer the fruit to a cutting board and cut into slices. Combine the slices in a bowl and toss with 1/4 cup of the syrup.
View RecipeSpread the cream mixture evenly over the cookies, making sure all the cookies are completely covered. If you like you may also sprinkle the top of the Tiramisu with chopped chocolate and cookies.
View RecipePour some of the cooled syrup, no deeper than 1/4-inch depth, into the pan to moisten the ladyfingers (Savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the dessert pan. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat tight rows, filling the bottom of the pan completely.
View RecipeIn a large bowl, beat the ricotta cheese, eggs, orange juice and zest, and sugar until smooth. Stir in the vanilla extract and cinnamon. Fold in the cooled wheat berries or rice. Set the mixture aside.
View RecipeBake for 45 minutes to an hour or until thepears are tender and the wine is syrupy. Allow the pears to cool; then cut in half lengthwise and serve with a dollop of whipped cream and some of the wine syrup.
View RecipeIn a large bowl, whisk the yolks with the sugar and salt until the mixture is pale. Stir in the lemon zest. In a saucepan, heat the milk until almost boiling. Gradually whisk the hot milk into the bowl containing the egg yolk mixture, then cook the mixture over a double broiler until the cream coats the back of a spoon (170°F).
View RecipePut the sugar, honey, butter, and 2 teaspoons water in the saucepan, and set it over medium-low heat. Stir with a wooden spoon frequently as the butter melts and the sugar dissolves and the syrup comes to a boil.
View RecipeSpoon about 1/2 cup of apple chunks into each glass, making a thick layer that fills the bottom. Scatter crisp crumbles on top -- anywhere from 2 to 5 tablespoons on each parfait. Plop 1/2 cup or so of whipped cream on top of the crisp crumbles.
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